Exploration of Taste and Preferences for Primary Flavors, Flavor Combinations, Aromatic Flavors and Ethnic Flavors: An Approach to the Acceptability of Culinary Diversity in Chile

ABSTRACT

Flavor is a determining attribute in the choice of foods and culinary preparations. Taste and preferences for different flavors have been little explored in the Chilean population. The aim of this exploratory study was to determine the liking opinion and preferences for primary flavors and their combinations, aromatic flavors and ethnic flavors in 149 university students. The most liked flavors were salty (91.2%), sweet (89.5%), fruity (83.8%) and Chinese (80.0%) with some differences according to sex. On the contrary, the least liked flavors were bitter and its combinations, spicy (39.9%) and Indian (8.32%), without differences between sex We hope that this information will contribute to improve the current understanding about the acceptability for new gastronomic trends derived from increased migratory phenomenon in Chile, to increase culinary diversity of the national diet.

KEYWORDS:

• Flavors
• taste and preferences
• acceptability of culinary diversity
• culinary education
• food and culture

Acknowledgments

We thank the volunteers for their willingness and seriousness in participating in this study. We also thank the Schools of Nutrition and Dietetics and Medicine of the University of Chile, where students were recruited.

Disclosure statement

No potential conflict of interest was reported by the author(s).